Will Bunnell

I will keep a daily log of food I throw away during Drawdown Ecochallenge, either because it went bad before I ate it, I put too much on my plate, or it was scraps from food preparation.

I will source 10 percent of my food from local producers each day. This could include signing up for a local CSA, buying from a farmer's market, visiting a food co-op, foraging with a local group, or growing my own ingredients.

I will start a compost bin where I live.

I will cook 2 meal(s) with zero-waste each day

I will enjoy 2 meatless or vegan meal(s) each day of the challenge.

I will spend at least 30 minutes learning how to differentiate between sell by, use by, and best by dates.

I will use smaller plates and/or serve smaller portions when dishing out food.

I will spend 30 minutes each day researching businesses owned by women, people of color, or immigrants that I can support when shopping.

I will prevent water runoff and increase absorbency by mulching the base of trees and plants in my yard.

I will spend at least 15 minutes learning how local indigenous tribes are caring for the land by participating in a training, workshop, or presentation.